ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Meyer Lemon Cream Salad Dressing

Total time 10 mins

Makes 1 1/3 cups (serving size: 2 tbsp.)

Suzanne Goin of Lucques restaurant in West Hollywood calls this her "Creamsicle" combination. A little cream rounds out the lemon's tang. Try it with Goin's Lettuce Snap Pea Salad or any other favorite green salad.


  • 2 tablespoons finely diced shallot
  • 1/4 cup Meyer lemon juice
  • About 3/4 tsp. kosher salt, divided
  • 1/2 cup plus 2 tbsp. extra-virgin olive oil
  • About 1/8 tsp. pepper
  • 1/3 cup heavy whipping cream

Nutrition Information

  • calories 151
  • caloriesfromfat 97 %
  • protein 0.2 g
  • fat 17 g
  • satfat 3.8 g
  • carbohydrate 1.2 g
  • fiber 0.0 g
  • sodium 117 mg
  • cholesterol 11 mg

How to Make It

  1. Put shallot, lemon juice, and 1/4 tsp. salt in a small bowl and let stand 5 minutes. Whisk in oil, then whisk in 1/2 tsp. more salt, 1/8 tsp. pepper, and the cream. Taste and add more salt and pepper if you like. Stir before using.

  2. Make ahead: Up to 3 days, chilled.

Lucques, West Hollywood